Culinary SOS: Bakery makes delicious quinoa salad

McClatchy Newspapers
A slice of frittata from Gayle's can be served warm or at room temperature.

LOS ANGELES -- Dear SOS: I recently visited the beautiful little town of Capitola, next to Santa Cruz on the California coast. Gayle's Bakery & Rosticceria is a special place. Along with mouth-watering baked goods, I enjoyed two delicious dishes: a kale and quinoa salad and a very yummy artichoke frittata. Could you please try to get the recipes? -- Donna Sloan, Los Angeles

Dear Donna: Gayle's was happy to share both recipes with us, which we've adapted.

COOK the quinoa in a large pot of boiling salted water until tender, about 15 minutes. Drain well, fluff on a rimmed baking sheet and set aside to cool.

ADD 2 tablespoons olive oil and the garbanzo beans in a saute pan heated over medium-high heat until hot, sprinkling over the ground cumin and a pinch of kosher salt. Sauté until the beans are lightly colored and aromatic. Remove from heat and set aside to cool.

TOSS the quinoa in a large bowl with the garbanzos, kale, celery, currants, piquillo peppers, green onions, parsley and lemon zest with quinoa.

TO MAKE the dressing, whisk together the remaining one-half cup olive oil, red wine vinegar and the juice from the zested lemon, three-fourths teaspoon (or to taste) kosher salt and black pepper.

ADD the dressing to the salad, a few tablespoons at a time, tossing to coat. You might not use all of the dressing. Taste and season if desired. This makes about 5 1/2 cups salad.

TOSS in a bowl, the artichokes, tomatoes, chives, basil and parsley and the cheddar and Parmesan cheeses together gently. Spread evenly in the dish.

WHISK together the eggs, cream, salt and pepper. Pour over vegetable mixture.

PUT the frittata in a larger pan, and add enough hot water to reach halfway up the side of the frittata dish.

BAKE until the top is lightly golden, then cover with foil and continue baking until the frittata is set (a knife inserted should come out clean), 40 to 50 minutes. Cool slightly before slicing. Serve warm or at room temperature.